Preheat oven to 425 degrees

Dry chickpeas with a paper towel (or dish towel) until completely dry. Place chickpeas on a baking sheet lined with parchment paper. In a small bowl combine cumin, chili powder, smoked paprika and salt. Stir together. Drizzle chickpeas with 1 tbsp of olive oil and spice mixture. Toss to make sure evenly coated. Place in the oven to bake for 15-20 minutes. Remove when chickpeas are nicely browned and have a nice crunch (be careful not to overcook). Set aside

Meanwhile, rinse, dry and chop kale into small pieces. Place in serving bowl and drizzle one tbsp of olive oil and 1/2 of a lemon. Gently "massage" kale for a minute. Set kale aside and allow it to become tender for about 15 minutes while you make the dressing and finish cooking chickpeas

for the dressing, place 4-6 cloves of garlic (I like a lot of garlic, but adjust to your taste), the yolk of one egg, salt/pepper, and the juice of one lemon in a high-speed blender. Begin blending on low speed. After about 15 seconds, begin to drizzle in about 4 tbsp of olive oil. Continue to blend until combined (about another 15 seconds). Taste and adjust seasoning and/or add additional olive oil if the dressing seems to "thick".

To build the salad. In the serving bowl with the marinated kale, sprinkle 1/2 cup of farro over greens as well as sliced tomatoes, next drizzle on the dressing and then top with the crispy chickpeas. Garnish a few red pepper flakes for added heat and enjoy!